In plastic resealable bag, place pepper, 1 minced garlic clove, salt, oregano, parsley, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/8 cup wine, and chicken. Seal bag and turn to coat chicken on all sides.
Refrigerate 30 minutes.
Remove chicken from bag, place in oven proof shallow pan. Reserve marinade.
Broil 15 minutes, 8 inches from heat. Turn once.
Meanwhile, in large sauté pan, heat 1 tablespoon olive oil and onions. Cook onions until translucent. Add reserved marinade, chicken stock, and remaining lemon juice and wine. Bring to rolling boil.
Boil until liquid is reduced by half. Add tomatoes and cook for 2 minutes.
Turn off heat, add butter. Stir to blend.
Remove chicken to serving platter. Drizzle sauce over chicken and sprinkle with Parmesan cheese.